CITRUS TART WITH SHORTBREAD ALMOND CRUST
Provided by Nancy Fuller
Categories dessert
Time 6h10m
Yield One 9-inch tart
Number Of Ingredients 18
Steps:
- Add the eggs and cream to a medium bowl and whisk together until combined.
- In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
- Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
- Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
- Preheat the oven to 350 degrees F.
- Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
- Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
- Cool completely on a wire rack before filling.
- In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.
STAMPED CITRUS SHORTBREAD
Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don't be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don't have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.
Provided by Susan Spungen
Categories snack, cookies and bars, side dish
Time 40m
Yield About 2 dozen cookies
Number Of Ingredients 12
Steps:
- Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
- Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
- Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
- Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
- Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
- Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
- Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
- Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
CITRUS CORNMEAL SHORTBREAD
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.
CITRUS SHORTBREAD COOKIES
A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
- On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
- Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g
CITRUS SHORTBREADS
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
- Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.
- Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CITRUS SHORTBREAD
We prepared three batches of shortbread using a different zest in each, then cut each kind into a different shape.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Using an electric mixer fitted with the paddle attachment, cream butter until light-colored and fluffy. Beat in sugar, zest, and matching extract.
- Mix together flour and salt and mix into butter mixture on low speed just until combined. Do not overmix.
- Knead a few times on a lightly floured board and roll out to a thickness of 1/4 inch. Cut into desired shapes with well-floured cookie cutters and transfer to a parchment-lined baking sheet. Prick each cookie with a fork a few times and chill until firm, about 30 minutes.
- Heat oven to 350 degrees. Bake shortbread for about 20 minutes, or until it just begins to brown. Cool completely on a rack. Shortbread will keep for a few weeks in an airtight container.
More about "citrus shortbreads recipes"
CITRUS SHORTBREADS - A TANGY TAKE ON THE SCOTTISH CLASSIC, …
From foodnetwork.co.uk
Cuisine ScottishCategory SnacksServings 32
SHORTBREAD COOKIE RECIPES
From allrecipes.com
24 BEST SHORTBREAD COOKIE RECIPES | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
CRANBERRY ORANGE SHORTBREAD COOKIES • THE VIEW FROM GREAT …
From theviewfromgreatisland.com
GLUTEN FREE SHORTBREAD BISCUIT RECIPES
From findrecipes.info
PLUM DELUXE TEA CLUB TEASER – NOVEMBER 2016
From plumdeluxe.com
LA ESTEPEñA TRADITIONAL POLVORONES - SHORTBREADS 650G
From medineterranean.com
ROSEWATER SHORTBREAD COOKIES – PLUM DELUXE TEA
From plumdeluxe.com
TRIPLE CITRUS CREAMSICLE PIE RECIPE | BON APPéTIT
From bonappetit.com
SANDIES PECAN SHORTBREAD RECIPE - MAGAZINE.COMPASSION.COM
From magazine.compassion.com
CITRUS SHORTBREAD COOKIES RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CITRUS SHORTBREAD - FEAST MAGAZINE
From feastmagazine.com
CITRUS SHORTBREADS – RECIPES NETWORK
From recipenet.org
LEMON THYME SHORTBREAD COOKIES – PLUM DELUXE TEA
From plumdeluxe.com
CITRUS SHORTBREAD COOKIES RECIPES - EASY RECIPES
From recipegoulash.cc
CITRUS SHORTBREAD COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GLUTEN FREE SHORTBREAD CRUST RECIPES
From findrecipes.info
MICHELLE OBAMAS CITRUS SHORTBREAD COOKIES RECIPE BY TASTY
From findrecipes.info
CITRUS CORNMEAL SHORTBREAD RECIPE | RECIPE | FOOD, COOKIE RECIPES, …
From pinterest.com
CITRUS SHORTBREAD COOKIES - TEST.ELEMENT.ALLRECIPES.COM
From test.element.allrecipes.com
ALMOND FLOUR SHORTBREAD CRUST RECIPES
From findrecipes.info
COOKIES, BISCUITS, SHORTBREADS ARCHIVES | PAGE 2 OF 3 | SUGAR
From sugarandcrumbs.co.uk
GARLIC-ROSEMARY CITRUS SLOW ROASTED SALMON - DISHING OUT HEALTH
From dishingouthealth.com
EAGLE BRAND MILLIONAIRE PIE - ZIP.SYLTKAMPEN.DE
From zip.syltkampen.de
3 SHORTBREAD RECIPES WAY BETTER THAN STOREBOUGHT
From plumdeluxe.com
LA MèRE POULARD PALETS FRENCH SHORTBREADS 125G - SOCILINK.COM
From socilink.com
LEMON & MATCHA SHORTBREADS – THE BEAUTY CHEF
From thebeautychef.com
STAMPED CITRUS SHORTBREAD RECIPES
From findrecipes.info
PLUM DELUXE TEA CLUB TEASER – APRIL 2016
From plumdeluxe.com
MILK CHOCOLATE POTS WITH CITRUS SHORTBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
JOY OF MONSTER COOKING PDF - EKNHNQ.BELUSINKA.PL
From eknhnq.belusinka.pl
HOW TO MAKE SAVORY SHORTBREAD – PLUM DELUXE TEA
From plumdeluxe.com
CAMPBELLS SHORTBREAD METAL BOX MAD DOGS 150G - SHORTBREADS …
From comptoir-irlandais.com
40 UNIQUE COOKIE RECIPES THAT WILL IMPRESS YOUR FRIENDS THIS …
From ca.yahoo.com
OUR FOOD ARCHIVES - PAGE 3 OF 508 - THISNZLIFE
From thisnzlife.co.nz
CITRUS & SPICE SHORTBREAD RECIPE | RECIPE | RECIPES, SHORTBREAD …
From pinterest.ca
TEA BLENDS, RECIPES, GIFTS & TEAWARE | STASH TEA
From stashtea.com
CASHEW-CARDAMOM SHORTBREAD RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search